Greens with Chèvre and Berries

Notes: Basil-flavor olive oil is available in well-stocked supermarkets and specialty food shops. If making vinaigrette (step 1) up to 2 hours ahead, cover and let stand at room temperature.

Ingredients

2/3 cup dried cranberries

2 tablespoons chopped dried apricots

6 tablespoons rice vinegar

1/4 cup basil-flavor or plain extra-virgin olive oil

4 quarts salad mix (about 12 oz.), rinsed and crisped

4 ounces fresh chèvre (goat) cheese, coarsely crumbled

1 cup blueberries, rinsed and drained

Salt and pepper

Nutritional Information

Calories 133

Caloriesfromfat 62%

Protein 3g

Fat 9.1g

Satfat 3.1g

Carbohydrate 11g

Fiber 1.3g

Sodium 67mg

Cholesterol 9mg

Calories 133

Caloriesfromfat 62%

Protein 3g

Fat 9.1g

Satfat 3.1g

Carbohydrate 11g

Fiber 1.3g

Sodium 67mg

Cholesterol 9mg

How to Make It

Step 1

In a 2-cup glass measure or small microwave-safe bowl, combine 2 tablespoons cranberries, apricots, and vinegar. Heat in a microwave oven at full power (100%) until steaming, about 1 minute. Let stand at room temperature or chill until cool.

Step 2

In a blender or food processor, whirl fruit mixture until smooth. Pour purée back into glass measure; add oil and whisk to blend.

Step 3

Put greens in a wide, shallow bowl. Add 2/3 of the vinaigrette and mix gently to coat. Scatter cheese, blueberries, and remaining cranberries evenly over greens. Drizzle with remaining vinaigrette. Add salt and pepper to taste.

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